Archive for the ‘Rhubarb’ Category

Refrigerator Pickles Revisited

Friday, May 31st, 2019

 

From time to time on this blog, I write that I will try a recipe a different way in the future. Sometimes I do. Sometimes I don’t. Occasionally, I take a very long time to get around to the new attempt.

When I wrote in May 2010 that I would try a different tack making my asparagus refrigerator pickles, I had no idea it would take me nine years to get around to it. Luckily, when I finally made them the better way (this month!), they were terrific.

I made them for a class and re-made them on Mass Appeal with the show’s new co-host, Alanna Flood. If you watch the video, please note that the salt and sugar are supposed to be boiled with the vinegar and water, not added to the jar later. I was so happy contemplating (and talking about) asparagus that I forgot to read the recipe!

We also remade the rhubarb cobbler I made on my very first visit to the program six years ago. It was as tasty as I remembered it.

So … here is the asparagus recipe, followed by the videos. Enjoy this wonderful time of year, full of produce and possibilities.


Asparagus Refrigerator Pickles


Ingredients:

1 pound fresh asparagus
2 small cloves garlic (or 1 large clove)
a generous branch of dill
3 to 4 peppercorns
1 cup water
1/2 cup white vinegar
1-1/2 teaspoons Kosher or sea salt
1 pinch sugar

Instructions:

Clean and sterilize a pint jar. After snapping the ends off the asparagus, trim the stalks so that they will fit in the jar and not quite reach the top. (You may add the trimmings to your cream of asparagus soup!) Place them in the jar, and stuff the garlic, dill, and peppercorns in around them.

Combine the water, vinegar, salt, and sugar in a nonreactive pot. Bring the mixture to a boil. Cool it for a few seconds; then pour it over the vegetables.

If the jar isn’t quite full, add a little tap water to fill it. Let the pickles cool to room temperature; then place them in the refrigerator and wait 3 to 4 days before serving them. Makes 1 pint.

And now the videos!

 

Tinky Makes Asparagus Pickles

Tinky Makes Rhubarb Cobbler

Rhubarb-Glazed Meatballs

Friday, June 8th, 2018

I hope you’re not tiring of rhubarb! I’m still surrounded by it, going from event to event selling my cookbook, Love, Laughter, and Rhubarb.

I’m having fun trying to convert the entire world to the love of rhubarb.

If you’re in New England, please join me at one (or more) of my upcoming events. This evening, Friday, June 8, at 6:30 p.m. I’ll be talking about the book at the Arms Library in Shelburne Falls. Boswell’s Books will be on hand to sell copies of the book, and nibbles will OF COURSE be served.

On Saturday, June 9, from 10 to 3, I’ll have a table at the Lenox Rhubarb Festival in Lenox, Massachusetts. I’ll sign books, of course, and serve samples (until the samples run out; I gather the festival attracts quite a crowd).

On Saturday, June 16, from noon to 5, I’ll be signing books in Sherman, Connecticut, at the White Silo Farm and Winery Rhubarb Festival. I don’t have to bring food to this event because the chef at White Silo is making a number of tasty rhubarb dishes, including my own rhubarb pizza! If you’d like to learn more about my upcoming events (yes, there will be quite a few), visit my website.

The recipe below, which I made on Mass Appeal this week, won’t be coming with me to any events; it’s wet and warm and therefore not ideal to transport. Do try it, however, especially if you like sweet/sour combinations. I have served it as a main course, but it also makes an excellent appetizer.

If you have my book, please let me know what you’re cooking from it. And if you don’t have it, here’s a great place to find it!

I’m having trouble embedding videos these days, but you may watch my TV appearance by clicking on this link. The second dish we made, “Bee Mine Rhubarb Crumble,” substituted honey for the white sugar in my standard rhubarb crumble recipe as noted last year. (Note: I would cut down on the honey in this recipe; that stuff is sweet!)

The honey pays tribute to yet ANOTHER festival this week, the Langstroth Bee Festival in Greenfield. I wish it weren’t on the same day as the rhubarb festival! But I can always bee there next year.

Happy spring!

Rhubarb Glazed Meatballs

Ingredients:

for the stewed rhubarb:

2 pounds rhubarb (about 6 cups chopped)
2/3 to 1 cup sugar
2 teaspoons lemon juice
1 teaspoon cinnamon (optional)

for the meatballs:

1 pound lean ground beef
1/3 cup finely chopped onion
1 garlic clove, finely minced
1/3 cup dried breadcrumbs
1/2 teaspoon salt
1/8 teaspoon black pepper
2 eggs, slightly beaten
1 12-ounce bottle chili sauce
2-1/2 to 2-3/4 cups stewed rhubarb (you will have some extra from the recipe above, which I encourage you to eat as it is!), pureed in a blender

Instructions:

First, stew your rhubarb. Wash and trim the rhubarb. Cut it into 1-inch pieces. In a heavy, nonreactive saucepan, combine all the ingredients and cover. Let the pan sit for an hour or so to allow the rhubarb to juice up; then cook it over low heat until the rhubarb softens (at least 5 to 7 minutes; maybe more depending on your stove).

Preheat the oven to 375 degrees. In a large bowl combine all the ingredients except the chili sauce and rhubarb.

Mix well; then shape the mixture into 1-inch balls. Place the balls on a large rimmed baking sheet (I like to line it with nonstick aluminum foil), and bake the meatballs for 25 to 30 minutes (or until done).

While the meatballs are baking, combine the chili sauce and rhubarb in a 3-quart saucepan. Bring them to a simmer and cook for 5 minutes, stirring frequently.

When the meatballs are done add them to the sauce. Stir to coat, and simmer for 5 more minutes, stirring gently from time to time.

Makes 24 to 30 meatballs.

Before I leave you, here’s a link to another of my appearances, a humorous segment from our local public radio station. The interview was fun, and the video is priceless—not because I sing or play the piano particularly well (it wasn’t a great day for either skill!) but because you can hear my irrepressible dog, Cocoa, sing along with me. Here is the link!

 

Rhubarb Time!

Wednesday, May 23rd, 2018

Have I mentioned lately that I LOVE rhubarb—and that my new book, Love, Laughter, and Rhubarb is coming out on Saturday?

I know I have—but I have to share another recipe here this week in anticipation of the book’s release!

I made these muffins twice this week, first on CT Style in New Haven, Connecticut, and then with my regular crew on Mass Appeal.

I’m suggesting that you watch the CT Style version because if you watch it you’ll see my nephew Michael. Michael has been acting as my intern for the past week and a half and will be with me through the book launch on Saturday.

He has helped me pack and mail books, pick rhubarb, weed the herb garden, move stuff around to prepare the house for the big day, and of course cook and cook and cook.

I have a feeling the other high-school seniors in his class have more traditional internships (without a lot of chopping or harvesting). The internship is supposed to show him what the business life of the person he is shadowing is like, however—and my business life is basically my personal life.

I guess there are worse lessons to learn than that!

Meanwhile, I am grateful for Michael. He is a teenager, and I am a set-in-her-ways slightly older person. So we have had a few tussles over priorities. We have basically had a wonderful time, however. And I’m very proud of him.

I can’t figure out how to embed the video below so that it fits exactly on my blog—but I’m still trying to embed it. You may also watch it by clicking on this link.

Happy rhubarb season! Thanks to all of you who have ordered my book. And if you haven’t yet done so, I’ll be happy to inscribe a copy for you. Here’s how to order.

Rhubarb Sugar-Top Muffins

Ingredients:

2 cups chopped rhubarb (fairly small pieces work best)
2 tablespoons confectioner’s sugar
1/2 cup (1 stick) sweet butter
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 eggs
sanding sugar (or regular sugar if that’s all you have) as needed

Instructions:

Preheat the oven to 350 degrees. Toss the rhubarb in the confectioner’s sugar and set it aside. Melt the butter, and set it aside as well.

In a medium bowl combine the dry ingredients. Stir in the milk and then the eggs, one at a time. Stir in the melted butter, followed by the sugared rhubarb. Use a cookie scoop or a tablespoon to spoon the batter into lined muffin tins. Sprinkle sugar generously on top.

Bake until the muffins begin to brown on top and pass the toothpick test, 20 to 25 minutes. (If you want mini muffins, they may take a little less time.) Makes 12 to 36 muffins, depending on the size of your muffin tins.

This recipe recipe may be doubled.

Coming VERY, VERY SOON!

Friday, May 4th, 2018

My new book comes out on May 26!

I will have copies next week. (I can’t wait!) If you have enjoyed this free blog over the years, please support me by purchasing a copy. If you really can’t stand rhubarb (surely not!), please consider asking your local library to order the book.

I know not everyone is a rhubarb lover–but I think everyone should be. Love, Laughter, and Rhubarb features not just recipes that have appeared on these pages but also a lot of brand-new unusual and usual recipes, from rhubarb pizza to coconut-rhubarb pie.

So … please order now! It is available from me in hardcover and from Amazon in kindle format. (It’s also available on Amazon in hardcover, but I make very little money that way–and I ship for free and autograph books. So please order from me.)

Here are the links:

Buy the book.

Buy the kindle.

If you are local to me (western Massachusetts) and would like to come to an event, those are detailed on my website I will be speaking at lots of bookstores and libraries–and will host the launch, the Hawley Rhubarb Matinee.

Thank you!

Nantucket Rhubarb Pie

Monday, June 26th, 2017

It took me a while to figure out whether to include this recipe in my forthcoming rhubarb cookbook. It’s based on a popular cranberry recipe that isn’t actually a pie, more a cross between a cookie and a cake. I think it’s called a pie because it’s baked in a pie pan—but I really have no idea. I just know that it tastes good and comes together in no time at all. I really don’t need more information than that!

When one makes the pie with cranberries, those little red gems rise toward the top of the pie and make pretty bumps on the surface. Rhubarb is wetter and therefore heavier than cranberries so it doesn’t actually rise; consequently, the rhubarb version of the pie is less attractive than its fall cousin.

Taste always trumps appearance for me, however, so I decided to give readers the opportunity to try this delectable combination of sweet and sour. And of course I prepared the recipe on TV!

The Pie

Ingredients:

2 cups relatively finely chopped rhubarb
1-1/2 cups sugar, divided
1/2 cup walnuts or pecans (optional)
3/4 cup (1-1/2 sticks) sweet butter, melted and then allowed to sit for a few minutes to cool
2 eggs, beaten
1 cup flour
1 teaspoon vanilla extract

Instructions:

Generously grease a 9-inch pie plate. Preheat the oven to 375 degrees. Place the pieces of rhubarb in the bottom of the pie plate. Sprinkle them with 1/2 cup of the sugar and the nuts. Make a batter of the remaining ingredients, first combining the butter and the remaining sugar and then adding the eggs, the flour, and the vanilla. Pour the batter over the rhubarb.

Bake for 35 to 40 minutes. Top with whipped cream. (Ice cream works well, too. Or just serve it alone.) Serves 8.

And now the video (in which I underestimate the pie’s baking time—ouch):

Tinky Makes Nantucket Rhubarb Pie